Cut the cauliflower into florets, and then use a food processor to pulse the florets into rice-like grains.* Set riced cauliflower aside.

Meanwhile, in a large skillet over medium heat, add the ghee, olive oil and onion. Sauté onion until it begins to soften. Then, add the salt, dried parsley, garlic powder and pepper. Stir well to combine the seasonings with the onion. Continue to cook onion another 1-2 minutes until soft and translucent.

Add the riced cauliflower to the seasoned onion and stir well to combine. Continue stirring and sautéing the cauli-rice until it begins to soften (about 5 minutes).

Add the chicken stock and cover the skillet. Allow the cauli-rice to steam for about 5 minutes until the stock is absorbed and the cauli-rice reaches desired texture.

Recipe Variation: By changing the herbs in this recipe, you can create customized cauli-rice to complement you main dish. For example, substitute minced fresh cilantro for the fresh parsley and add about 1/4 tsp cumin and 1/4 tsp chili powder to create a delicious Mexi-Style Cauli-Rice.

* Psst! You can process a head of cauliflower into rice up to 3-4 days in advance. Store the uncooked cauli-rice in an airtight container in the fridge until ready to cook. Cooked rice should also be stored in an airtight container in the fridge and generally tastes great for up to 2-3 days. My favorite store, Trader Joe’s offers a real time saving option – cauliflower rice in a nice little bag in the refrigerator section. Saves time and clean up!

Note: recipe creds go to thenourishinghome.com where I first found this tasty and nutritious grain-free “rice” dish.